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Creole Bouillabaisse

1 lb. R ed Drum Fillets or other fish Fillets, fresh or frozen
1 lb. Sea Trout Fillets or other fish Fillets, fresh or frozen
1/2 lb. raw, peeled, cleaned Shrimp, fresh or frozen
1 pint shucked Oysters, fresh or frozen
1 (6 1/2 oz.) can Crab Meat, drained
2 Tbsp. butter or margarine
2 Tbsp. salad oil
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1/4 cup flour
5 cups water
1 (1 lb.) can tomatoes
1/2 cup dry white wine
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
1 bay leaf
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. saffron (optional)


Thaw frozen Fillets and shellfish. Skin Fillets and cut into chunks. In a 4 to 5-quart Dutch oven, heat butter and oil. Add onion, celery, and garlic; cook until tender. Add flour and cook, stirring constantly, until lightly browned. Gradually stir in water.


Add remaining ingredients and approximately 1/4 of the fish. Cover and simmer for 20 minutes. Add remaining fish and cook 5 to 8 minutes longer. Add Shrimp, Oysters, and Crab Meat. Cook another 3 to 5 minutes.


Makes 6 to 8 servings


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